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Prep Time: 5 Minutes Cook Time: 475 Minutes |
Ready In: 480 Minutes Servings: 8 |
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My husband isn't big on soy milk however I use it for different recipes & always seem to have half the container left & nothing to do with it. You could probably use regular/plain or even coconut milk/almond milk/rice milk and just add more vanilla, sugar. whatever. Cook time is freeze time. Hope you enjoy. Ingredients:
1/3 cup sugar |
1/3 cup water |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
2 1/2 cups vanilla-flavored soymilk |
1/3 cup slivered almonds, toasted |
mint sprig (optional) |
Directions:
1. Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat and whisk in vanilla, cinnamon and soy milk.
2. Cool mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm.
3. Remove from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. When ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.
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